Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(152 ratings)

Prep: 15 mins Cook: 10 mins


Makes 30
A retro recipe for chocolate-studded biscuits with a soft squidgy middle - make plenty as they're guaranteed to be a hit!

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal121
  • fat6.3g
  • saturates3.8g
  • carbs14.7g
  • sugars9.5g
  • fibre0.5g
  • protein1.3g
  • salt0.2g
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  • 150g salted butter, softened
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ¼ tsp salt
  • 200g plain chocolate chip or chunks


  1. Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.

  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.

  3. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.

  4. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

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Comments (166)

BelgianEmilie's picture

Great recipe! I used whole rice flour instead of regular flour because I'm gluten intolerant and it worked well. Next time I'll reduce the amount of sugar by a third, though. But it's very good anyway. I had to stop myself from eating the dough before I put the cookies in the oven! :-)

msharon's picture cookies I have ever made!!

justina.g's picture

Best cookies. There were gone the same withing hours of cooking. Taste so nice and so easy to make (especially for someone like me who isn't great at baking).

Acx's picture

Far too sweet for my liking, dough was very sticky, followed the recipe exactly and found them a bit greasy! Would cut down the sugar and butter next time.

lderbyshire's picture

Love this recipe! I didn't have any light brown muscavado so used dark and they were yummy! Made them with my little star baker who is 5 and he gives them a huge thumbs up, too! Thank you BBC good food!

oldmoon's picture

best proportions ever, i always use the recipe
but the cooking time definitely needs to be longer!! around 15 minutes in my case

Icon25's picture

Just made these today for first time, wasn't sure about the dough at first (seemed quite sticky). But they turned out great, got the seal of approval from the hubby and the kids. Will definitely be making these again.

KawaiiCooking's picture

A few months ago I realised each time I make cookies I used a different recipes. But nowI choose one recipe, and it's this one. They turn out about 3 times as big as when you place them in the oven, so make them small! I enjoyed making these and I'm about to make this now. Can't wait!
Enjoy xxx

Puxadoraz's picture

Love this recipe! Made it a couple of times and it just doesn't fail to delight! You can easily shave off the sugar without affecting the taste, i doubled the recipe and instead of using 160g of the brown and white sugar, i used 150g, still rather sweet, so i will def be reducing more the next time i use this recipe. Baking time for me was 13 mins, cookies still has a soft middle after it cools, so bake a test batch before determining the bake times. Will be adding in a dash of cocoa powder next time just to amp up the chocolatey flavour!

slhathome's picture

I followed the recipe exactly and cooked in a fan for 10 mins and they were still quite gooey if a little greasy. Are they supposed to be like this?

maxieb's picture

I would like to make the cookie dough a chocolate flavour much coco powder should I add?

b226cmrWilts's picture

V. nice........i was used a bit more egg until the cookie dough was a bit wetter.....and also i used Cadburys chocolate which really made a bake i rolled into balls then squashed down into cookie shapes and they came out lovely..............Although i didn't get a gooey middle i think that was due to cooking them for to long.....YUM YUM :-)

Henrietta Unicorn's picture

My partner introduced me to this recipe and we've been making it for about a year now. They always come out perfect :) We usually use 100g white, 100g dark chocolate chips, but any colour works. Best hot and gooey out of the oven or cooled and dipped in a cup of tea.
I'm making these again today!

Coolkets81's picture

The recipe is perfect the way it is written. Baked them with my daughter and she loved the whole experience of baking cookies except there were no shapes to punch into the dough... that's an opinion of a 3 yrs old!

h4ppyjules's picture

Maybe it is just me, but I struggle to get this right. I make the cookies according to the recipe apart from reducing the sugar a little and increasing the flour (by the same amount) but they always seem to come out a bit dry and flat. Any ideas of how to resolve this?

juliet37's picture

Its ok to reduce the sugar but don't increase the flour - that should fix it!

Nattie29's picture

Hiya, I'm thinking maybe it's the increase of flour? If I were to reduce the sugar I wouldn't increase the flour I'd just leave it the way it is. In all honesty the recipe is okay the way it is. I made these today and they are not as sweet as I thought they would be. The amount of flour and salt balance out the sugar. Maybe try them again and do the recipe as it is, or reduce the sugar but don't increase the flour. Good luck.

Norma. mackey's picture

Very easy to make - my 10 and 7 year old made a batch of these tonight with just the tiniest bit of background supervision!

sugarbee's picture

My partner is lactose intolerant so substituted the butter with Bertolli olive oil spread, and only had caster sugar so used that instead of the light brown and granulated mix. I had 3 small bars of Bournville chocolate which I roughly chopped and added 10 diced Maraschino cherries (well drained) and the result, when baked for just 8 minutes, was perfectly gooey in the middle & utterly scrumptious! Thank you Valerie for a fab recipe that I'll definitely bake again x

penelopevs's picture

Good, but I prefer them with less chocolate chips, and next time I'll put a little less flour and avoid using the fan-oven, so they spread out better.


Questions (6)

megskate's picture

Just made these, and whilst they were very nice, they came out quite soft and cake-y. From reading the comments, I was expecting something more chewy and gooey... Any idea's for where I might be going wrong?

goodfoodteam's picture

American style cookies can sometimes have a bit of a cakey texture if they are not cooked for quite long enough, or too much air was created in the mixture when creaming the butter or if too much flour was added. Hope this helps, let us know how you get on if you try to make them again. 

EllyVuorelly's picture

Hi i made these last week and when i cooked them they practically melted and went really thin, tasted grates but were too soft and crumbled... Is this too much butter?
How can i make them still solid and keep a cookie shape but still be chewy?

chris39's picture

Can I replace both 80g light brown muscovado sugar and 80g granulated sugar with 160g of light brown sugar instead since I dont have muscovado sugar??? :)

Nattie29's picture

I used light brown sugar and mine came out fine.

theteenagechef's picture

Hey there Chris39, just thought I'd say that I just made the cookies yesterday using Light Brown Sugar instead of Muscovado Sugar, and they turned out great! So I think it's fine to replace all the sugar to light brown sugar. To be honest you can almost adapt this in many ways - crunchier, gooeyer, more cake-like. I'll just say that the ones I made turned out less gooey than I had expected, but that's either because not enough egg or due to the sugar difference.
Hope this helps!

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